GO BEYOND FOUR SEASONS
Each fruit and vegetable has its own season, with subtle shifts that happen every day. Follow their microseasons to unlock flavor at every stage.
In season today
These are the first harvests of a variety. Not yet available in abundance or fully developed, this is the time to get inspired by new flavor combinations.
Ashmead's Kernel Apples
Grower
Wendy
Location
Medina, New York
Seasonality
September - December
Blanched Escarole
Bloomsdale Spinach
Broccolo Fiolaro
Castelfranco Radicchio (Local)
Chioggia Radicchio
Cox's Orange Pippin Apples
Delicata Squash
Green Meyer Lemons
Honeynut Squash
Koginut Squash
Kyoto (Kintoki Red) Carrots
Local Verona Radicchio
Orange Carrots - Extra
Pineapple Guava
Puntarelle
Purple Daikon Radishes
Purple Napa Cabbage
Quince
Radicchio Castelfranco
Radicchio Treviso
Radicchio Treviso - Local
Rainbow Carrots
Red D'Anjou Pears
Red Sunshine Kabocha
Thomcord Grapes
Tokyo Negi Onions
Variegated Chioggia
Verona Radicchio
EARLY
Castelfranco
Grown by Amanda in Barre, VT
Local Radicchio season is finally here, with the first Castelfranco arriving this week. Thanks to years of honed growing practices, this year’s crop is some of the best we’ve seen yet. The bitter heads are expertly blanched, with very little green on each leaf and beautiful pink speckling throughout. The blanching process not only produces variegated light green, yellow, and white leaves, but also sweetens the heads, taming some of the bitterness that this variety is known for.
Amanda is one of the growers we speak about the most, as her unending commitment, curiosity, and passion mean we receive some of the best-tasting and highest-quality local chicories. Growing radicchios is a time-consuming and risky process, as each variety requires intense care and attention. The blanching process alone is arduous: once the heads of Castelfranco are almost at maturity, they are tied and covered to prevent the production of chlorophyll. The outer, dark green leaves are stripped, leaving only the tender centers, which are then dunked in cold water to open each head.
PEAK
Caraflex Cabbage
Grown by Maria in Hudson, NY
Caraflex Cabbage is at its best right now. Cooler nights are slowing growth and locking in sugars, producing tight, conical heads with crisp, sweet leaves. Caraflex is versatile: its tender leaves can be served raw in slaws, quickly charred for smokiness, or braised into richer, warming dishes as the season progresses.
Maria and Max are now onto their second planting. With fewer pest and disease pressures in fall, their fields are thriving. This season’s sunshine and moderate rainfall have given their brassicas an ideal start to autumn. Expect clean, compact heads with a balance of sweetness and minerality.
LATE
Bonny Melons
Grown by Alex in Tehachapi, CA
As the blistering heat of summer fades, we’re entering the final weeks for Bonny Melons. Nearly at the end of their long, abundant season, these melons are still displaying their full range of flavors: clean and crisp, with a citrus kick at the finish.
This sweet-meets-sour variety is shaped by extremes — intense heat, sudden downpours, and the stress they place on the plant. But it's precisely these pressures that drive its depth of flavor.
Go Deeper
See all
We exist to fix the food system.
People are more cut off from the origins of their food than ever. This makes flavor, nutrition and farming practices that protect the planet, almost impossible to find.
By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.
Now is the time for action. Join the food system revolution.
Go beyond four seasons
Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavor at every stage.
WHAT’S IN SEASON?
Know where your food comes from
We know the name of the person behind everything we source. Recognize their growing artistry to find out exactly where your food comes from (and why that matters).
MEET THE GROWERS
Make your diet diverse
Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavors.
GO #OFFTHEPASS
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